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Biscoff Cookie Butter Cinnamon Rolls Recipe

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★★★★★

4.6 from 93 reviews

Indulge in the irresistible flavor of Biscoff Cookie Butter Cinnamon Rolls, featuring a soft and fluffy dough filled with a spiced cinnamon sugar mix enhanced by melted cookie butter. Finished with a luscious vanilla frosting, a drizzle of cookie butter, and crunchy chopped cookies, these rolls make an exceptional treat for breakfast or dessert.

Ingredients

Scale

Dough Ingredients

  • 4 1/4 cups all-purpose flour plus about 1/2 cup as needed
  • 4 1/2 teaspoons instant dry yeast (2 packets)
  • 1 teaspoon fine salt
  • 1 cup whole milk
  • 1/2 cup unsalted butter, room temperature
  • 1/2 cup granulated sugar
  • 2 large eggs, room temperature

Filling Ingredients

  • 1 cup packed dark brown sugar
  • 2 tablespoons ground cinnamon
  • 1/4 teaspoon fine salt
  • 1/2 cup unsalted butter, softened
  • 1/3 cup cookie butter, melted

Frosting Ingredients

  • 1/2 cup unsalted butter, room temperature
  • 2 teaspoons vanilla extract or vanilla bean paste
  • 1/4 teaspoon fine salt
  • 1 1/2 cups powdered sugar
  • 3 tablespoons heavy whipping cream, room temperature

Topping

  • 1/4 cup cookie butter, melted
  • 1/2 cup chopped cookies

Instructions

  1. Prepare Filling Mix: Combine 1 cup packed dark brown sugar, 2 tablespoons ground cinnamon, and 1/4 teaspoon fine salt in a bowl; set aside for later use.
  2. Mix Dry Ingredients: In a large bowl, stir together 4 1/4 cups all-purpose flour with 4 1/2 teaspoons instant dry yeast and 1 teaspoon fine salt until well combined.
  3. Heat Wet Ingredients: Warm 1 cup whole milk, 1/2 cup unsalted butter, and 1/2 cup granulated sugar together until the butter melts and the mixture is warm to the touch but not hot. Stir this warm mixture into the dry ingredients.
  4. Add Eggs and Knead Dough: Add 2 large eggs, one at a time, mixing well after each addition until a sticky dough forms. Knead by hand or with a mixer, gradually adding more flour a tablespoon at a time until the dough is tacky but not sticky. Let the dough rest for 10-20 minutes.
  5. Roll Out Dough: On a floured surface, roll the dough into a 14 by 18-inch rectangle approximately 1/2 cm thick.
  6. Add Filling: Spread 1/2 cup softened unsalted butter evenly over the dough, leaving a 1/2 inch bare edge. Sprinkle the prepared cinnamon sugar filling evenly on top and drizzle 1/3 cup melted cookie butter over the filling.
  7. Form Rolls: Roll the dough tightly from the long edge, sealing the edge with a little water. Using unflavored dental floss, cut the roll into 12 equal pieces.
  8. Proof Rolls: Place the rolls in a greased 9 by 13-inch pan. Let them proof for about 30 minutes if baking immediately, or cover and refrigerate overnight.
  9. Bake Rolls: Preheat the oven to 360°F (180°C). Bake the cinnamon rolls for 26-30 minutes or until golden brown.
  10. Prepare Frosting: Whip together 1/2 cup unsalted butter, 2 teaspoons vanilla extract, and 1/4 teaspoon fine salt. Gradually mix in 1 1/2 cups powdered sugar and 3 tablespoons heavy whipping cream until smooth and creamy.
  11. Finish and Serve: Once rolls have cooled for about 10 minutes, spread the frosting over them. Drizzle with 1/4 cup melted cookie butter and sprinkle 1/2 cup chopped cookies on top. Serve warm or at room temperature for the best enjoyment.

Notes

  • For easier dough handling, consider using a no-knead cinnamon rolls method.
  • If refrigerating overnight, allow the rolls to come to room temperature and proof before baking for best rise.
  • Using unflavored dental floss to cut the rolls helps create clean edges without squashing the dough.
  • Adjust cinnamon and sugar amounts in the filling to suit your taste preference.

Keywords: Biscoff, Cookie Butter, Cinnamon Rolls, Cinnamon, Sweet Rolls, Breakfast, Dessert, Homemade Rolls

Find it online: https://cheflenacooks.com/biscoff-cookie-butter-cinnamon-rolls-recipe-2/